| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Femina, Femina3, Sizzlers |
4 |
servings |
INGREDIENTS
| 4 |
|
Kaju rolls |
| 4 |
|
Pistachio rolls |
| 100 |
g |
Angoori petha |
| 8 |
|
Cocktail rasgullas |
| 8 |
|
Mini gulab jamuns |
| 100 |
ml |
Rabdi |
| 100 |
g |
Three coloured boondi |
| 75 |
g |
Gram flour |
|
|
A pinch of soda bicarb |
|
|
A few drops of red colour |
|
|
Oil for frying |
| 50 |
g |
Sugar |
|
|
A few drops jalebi colour |
|
|
A few drops green colour |
INSTRUCTIONS
FOR THE BOONDI
To prepare the boondi: To the gram flour add soda bicarb and a little
water. Mix to a thick batter. Divide into three portions. Add a colour each
to the three portions. Heat oil in a kadai and deep fry the boondis in hot
oil till done and crisp.
Add enough water to the sugar and simmer till the syrup reaches three
string consistency. Add the coloured boondis to the syrup and soak them for
about 10 minutes. Remove and keep aside.
To prepare the sizzler: Cut the kaju rolls and pistachio rolls into halves.
Lightly heat the sizzler tawa. Arrange all the sweets, except rabdi, over
the tawa. Heat rabdi and pour at the centre. Serve hot rabdi with cold
mithai.
Converted by MC_Buster.
NOTES : Assorted cold sweets served with hot rabdi
Converted by MM_Buster v2.0l.
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